Chimichurri Chicken Recipe (2024)

FAQs

What is chimichurri made of? ›

Chimichurri sauce hails from Uruguay and Argentina. It's commonly made with olive oil, red wine vinegar, garlic, red pepper flakes, finely chopped parsley, and dried or fresh oregano.

While Chimichurri Sauce is especially great paired with the strong beefy flavours of steak, it's also terrific with other proteins – chicken, turkey, fish, prawns/shrimp – as well as vegetables.

Notes from the Food & Wine Test Kitchen

It's important to let the chimichurri rest for at least 20 minutes before using it; this allows the garlic, fresh herbs, and crushed red pepper flakes meld with the oil so your chimichurri is extra flavorful.

It Has Amazing Health Benefits

With the toxin-binding capacity of cilantro and parsley, the antioxidant load of the herbs and citrus, and some powerfully sulfurous garlic, chimichurri supports all your major organs, your immune system and your detox pathways.

Chimichurri can become bitter if the ingredients aren't balanced properly. Thankfully, there are a few easy ways to fix bitter-tasting chimichurri. Adding more acidity, like citrus or vinegar, can counteract bitter flavors. You can also add a touch of sweetness in the form of honey or sugar.

3 tablespoons dried basil leaves. 2 tablespoons dried parsley flakes. 2 tablespoons dried thyme leaves. 2 tablespoons coarse kosher salt. 1 tablespoon freshly ground black pepper.

Improves heart health: The olive oil in chimichurri seasoning is a healthy fat that can help reduce inflammation, lower cholesterol levels, and improve heart health.

Chimichurri is a beautiful raw sauce that is used in several Mexican and South American dishes. There are two green chimichurri sauces, a Mexican chimichurri with parsley and cilantro (like in this recipe), or the Argentinian chimichurri that uses parsley and oregano.

noun. chi·​mi·​chur·​ri ˌchi-mē-ˈchu̇r-ē : a savory Argentinean sauce or marinade typically made with finely chopped parsley, minced garlic, oregano, vinegar, and olive oil.

How long does chimichurri sauce last? Shelf life: Chimichurri evolves in its flavor as it ages. The fresh stage lasts about 2 to 3 weeks when refrigerated, and about 7 days if not. Chimichurri sauce is usually served aged.

Why is my chimichurri brown? ›

Recipe Tips

Use the sharpest knife in your kitchen when making this recipe. A dull knife can pulverize the herbs making the chimichurri look kind of brown.

Stir the herb mixture with olive oil. TIP: If the Chimichurri sauce is too thick, add one tablespoon of water at a time until it reaches your desired consistency.

Along with a big dose of antioxidants and healthy fats, chimichurri is also rich in vitamins and nutrients. Parsley is a good source of vitamins C, A, and K. Garlic has anti-inflammatory properties and is rich in Manganese, plus vitamins C and B6.

Traditionalists might say it's reserved for churrasco, or grilled meat, but we say chimichurri tastes amazing on fish, pasta salads, eggs, potatoes—practically anything!

Chimichurri is a fresh, uncooked sauce that is typically used on top of grilled meats. It originated in Argentina and Uruguay, and it's typically heavy on herbs and aromatics like parley and garlic. Since garlic is one of the common acid reflux triggers, we had to take it out from this recipe.

If we could only use one word to describe chimichurri sauce, it would be “bright.” The combination of fresh cilantro and parsley pack an herbaceous flavor, while the red pepper flakes bring a hint of spice. Add in the garlic's spicy, pungent flavor and the vinegar's acidic tang, and that's chimichurri.

Combine parsley, cilantro, oil, oregano, garlic, vinegar, salt, cumin, red pepper flakes, and black pepper in a blender.

The origin of its name is uncertain, though it is probably derived from the Basque tximitxurri, which means something like “a hodgepodge.” It has long since been internationalized, however, with a taste that reflects the manifold flavours brought by immigrants from different European countries.